Some Flavorful Variations On All-american Meat Loaf

After my mother taught me to make a meat loaf, I used to think it was a food that had been handed down from ancestors in the old country.

But meat loaf is a relatively modern invention that came together in this country.

Those who make meat loaf have different opinions about what cuts of meat should be used, how much fat the meat should contain and how the meat should be ground. I prefer lean ground chuck, ground twice.

2. Shape beef mixture into 10-by-4-inch loaf. Place on rack in open roasting pan and bake for 1 1/2 hours. Garnish with pepper strips if desired. MEAT LOAF A LA CHINOISE

Eight servings

Preparation time: 30 minutes

Cooking time: 1 hour

1 pound ground lean pork

1 pound ground lean beef

2 tablespoons peanut, vegetable or corn oil

1 cup finely chopped onion

1 tablespoon finely minced garlic

1/2 cup finely chopped, drained water chestnuts

1/2 cup finely chopped parsley

2 tablespoons finely chopped fresh gingerroot

3/4 cup finely chopped green onions

1 cup fine fresh bread crumbs

2 tablespoons soy sauce

1/3 cup dry sherry

1 egg, slightly beaten

Salt, if desired

Freshly ground black pepper to taste

1. Heat oven to 400 degrees. Mix the pork and beef in a mixing bowl.

2. Heat the oil in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted. Let cool briefly.

3. To the combined meats add the onion and garlic mixture, water chestnuts, parsley, ginger, green onions, bread crumbs, soy sauce, wine, egg, salt and pepper to taste. Blend well with the hands.

4. Pack the mixture into a loaf pan measuring 9 by 5 by 3 inches. Set the pan in a larger pan of water. Bring to the boil on top of the stove. Place both pans in the oven and bake for 1 hour (internal temperature should be 160 degrees). Let stand about 15 minutes before slicing.